Paua in Champagne

• 750 g paua (roughly 15 20)
• 300 ml cream
• 1 tablespoon butter
• 1 Spanish onion, finely sliced
• 1 teaspoon finely grated ginger
• 1 chicken stock cube
• 1 dash fresh ground black pepper
• 1 bottle sweet champagne
• 1 dash cornflour, if needed
• 1 dash balsamic vinegar

1. Drown paua in fresh water for minimum 6 hours max 8 hours or until flesh is limp to touch.
2. Shuck flesh from shell and trim off skirt and gut, place flesh to one side, bury shells and trimmings in veggie patch.
3. Heat butter, saute onion and ginger in large frypan until golden brown.
4. Add at last minute black pepper, saute for further 30 seconds to 1 minute.
5. Pour in champagne with heat at very very low simmer.
6. Do not allow to boil at any time; this is critical.
7. Add paua, cover and cook at very low simmer for 1 to 1& 1/2 hours.
8. Remember dont let it boil or your paua will toughen to boot soles texture.
9. Remove paua and place to one side covered to keep warm, add stock and cream to remaining liquid in pan.
10. Bring to boil, reduce liquid to warm honey consistency.
11. This should literally take only a minute.
12. Add balsamic vinegar, say one teaspoon.
13. Turn heat off, add warm paua, stir to coat in gravy/jus.
14. Serving suggestion: Arrange paua over steamed plain white rice and serve with a lettuce tomato salad of your choice.
15. Dressing- suggest just cider vineger, olive oil, fresh ground black pepper, a little mild english mustard.
16. If you have done this right it is heaven.
17. The most important ingredient is patience.
18. Dont let it boil.
19. Your taste buds will reward you.

paua, cream, butter, onion, ginger, chicken, fresh ground black pepper, sweet champagne, cornflour, balsamic vinegar

Taken from www.food.com/recipe/paua-in-champagne-50939 (may not work)